Rosemary potatoes with avocado dip

If there is something I could just eat over and over, these are rosy potatoes with avocado dip . They are so incredibly tasty and fast made - you will certainly love them too :) The potatoes are mostly with me as a quick lunch. Add an avocado dip and I'm in heaven! Oh yes, that's how easy it is to satisfy - with potatoes and avocado!

Rosemary potatoes from the oven

Since my little darling in the world, I'm a big fan easy and fast recipes . The rosemary potatoes come here as if called, because the preparation takes less than five minutes. Wash potatoes, cut, spice and bake in the oven. That's it already :) Easy, right? And the result is just heavenly, especially with the delicious avocado dip. A must for the baked potatoes.

The rosemary potatoes are a great accompaniment to meat, vegetables or a mixed salad, but they also taste wonderfully pure.

Step by step to delicious rosemary potatoes

First, the potatoes are washed with the shell and cut in half. In a bowl, mix olive oil with some garlic and mix it with the potatoes. The potatoes now come on a sheet of baking paper and are seasoned with salt and pepper. Rosemary must of course also to do so. Here you can use whole branches or mince them.

The potatoes are baked in the oven for 45 minutes. Time to prepare the avocado dip.Bake for 45 minutes.

Now prepare the avocado dip. Halve the avocado, remove the kernel and puree the pulp in a bowl.

Press the garlic and stir in the avocado flour with the yoghurt.

Season the pepper and lemon juice.